Ingredients

The following ingredients have 4 Servings
  • 1¼ cups whole wheat flour
  • ¼ cup unsweetened cocoa powder
  • ¼ cup sugar ((or maple syrup; up the sugar to ½ cup for a more conventionally sweet muffin))
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup grated zucchini, squeezed very dry and packed tightly ((measure after grating))
  • 1 cup milk
  • 2 eggs ((lightly beaten))
  • ¼ cup unsalted butter ((melted, or use canola or avocado oil))
  • 2 teaspoons vanilla extract
  • ½ cup chocolate chips ((or 1 cup blueberries; you can also use up to 1 cup of chocolate chips if you prefer))

Instruction

  • Preheat oven to 375 degrees F. Coat a standard size muffin pan with nonstick spray.
  • In a medium bowl, stir together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt.
  • Grate the zucchini with a box grater and squeeze as much liquid out as you can with your hands. (I usually place it onto a clean kitchen towel and roll up to remove excess moisture, too.) Measure out 1 cup after this process.
  • To a medium bowl, add the zucchini, milk, eggs, butter, and vanilla. Whisk to combine.
  • Gently stir in the flour mixture. Gently stir in the chocolate chips (or blueberries).
  • Divide batter among the prepared muffin pan, using a heaping 1/4 cup in each. Bake for 16-18 minutes, or until a cake tester inserted into the center of each muffin comes out clean.
  • Let cool for a minute or two in the pan, then transfer to a wire rack to cool to room temperature.
  • Serve muffins slightly warmed or at room temperature.